Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-03-19


LAND BISCUIT, ETC.
SHOULD THOSE WHO LIVE In the city buy more
fruit and less candies and nuts, their children
would be healthier.
The OLDER THIS COUNTRY gets the more fruit we
require per CAPITA as the food now eaten requires
an acid to assist digestion.
STEwED BEEF.-Take raw beef, cut up and put In
Kettle OF cold water. Let simmer gently for sew
erai hours; season with butter, salt and pepper.
TIE RICE In strong cloth loosely, and boil In
salted water one and one-han hours; when cooked
| it will be firm enough to cut with q knife, and
should be eaten with meat.
PLAIN RICE PUDDING.-One quart Of milk, eight
eggs and one cup OF sugar boiled together;
thicSen with boiled rice, put in a teacup OF butter.
Bake lightly. Eat with lemon sauce
MUSHROOM SAUCE.-Peel and wash the mush-
rooms, cut them in small pieces and put them in
saucepan; cover them with water and let them
boil until soft then stir in butter mixed in flour,
until IL Is thlck enough TO form nice sauce; add
pepper and salt.
PLAIN CHICKEN Soup FOR CoNvALEsCENTs-Cove
one large chicken in a soup kettle with one gal
lon OF water and boil for three hours Add half
pound OF vermicelli, a double handful of celery
hours and season to taste.
THICKESED MHK.-Two quarts Of milk, three
eggs, one and One-half cups OF flour, one cup OF
sugar, little salt and flavoring to TASTE Mix the
| Hour smooth in little cold milk. Beat the eggs
We'll Set the milk On the range in a saucepan,
ana as soon rs II Dolls pour in the mixture, stir
| ring until 1t thickenS
| DAINTY LITTLE PUDDING.-Cut about half
pound OF Stale sponge cake in slices and soak them
| In little scaldng milk; then beat up lightly,
mixing in the juice and finely grated rind of half
lemon or tablespoonful OF orange marmalade, or
some preserved fruit, small piece OF butter and
an egg, well beaten; two ounces OF sugar, II the
lemon is used; bake half an hour in a quick oven
MARYLAND BIsCUrT.-Ten coffee cups Of sifted
Hour, one coneecu OF cold lard one tablespoonful
| OF salt; rub these ingredients well together with
your hands Add one coffee cup and half Of ice
water. This will make stiff dough. After 1t is
Wen mixed beat 1T with rolng-pin until it bills
tiers and becomes soft enough to make up into
small biscuits. Prick them with fork and bake
| In quick oven for fifteen TO twenty minutes.
ALMOND OMELET.-Beat four eggs and three
| tablespoonfuls of cream together; put two ounces
butter into an 0meletpan, and when it becomes
| melted and very hot pour in the eggs, stirring
gently until they begin to stifen; then loosen the
edges or the OmeIet from the pan, spread a dozen
! blanched sweet almonds {pOundeo) on the top and
l ,,t 1t over neatly. When done place on hot
dish StreW some Slfted sugar over it and serve
| How TO ROAST BEEF.-Select from ten to fifteen
pounds OF the best srloin OF beef, and wash it in
cold water, wiping dry with a towel. Allow ten
minutes for each pound to roast 1t. Basic it fire.
quently, but do not add any water until it has
roasted about fifteen or twenty minutes This
makes the gravy nice brown. Sprinkle little
pepper and salt over the beef; dredge it over with
IL table.
and let it brown handsomely. After the beef is
taken up thicken the gravy with a little wheat
Hour and serve In boat.
PRIME PuDDING.-Beat half-pint flour with
little milk to smooth paste; then beat two eggs
well and add them also pinch OF salt and sufli-
Gent milk to make thick batter. Simmer half
pound prunes in water, and when they become
soft drain Of the water, stone them sprinkle them
Now, have puddng-c cloth Scalded and Wr,,ng out:
nour IT, pour the batter into 1t and tie it up eav-
Ing room for the pudding to swell. Have your pot
OK water boiling hot put the pudding in and allow
II 10 DOLL steadily for two hours. When done dish
up and serve hot with a sweet sauce.
MERINGUE OF APPLES.-Pare ten tart apples
| core them, cut them into thin slices, and put
| them into stewpan with four ounces Of butter
and four ounces of pulyerized sugar. Set them
over a good fire and let them cook for fifteen
minutes, stirring them frequently. Then remove
stir in two table spoonfuls raspberry Jam, and pile
the Whole on the center of Soufle dish, covering
them with the whites OF three eggs beaten to a
Ifoth with four ounces more OF sugar. over the
Top OF this silt more OF sugar, and bake In an oven
lor eight or ten minutes until the meringue
becomes of light golden color.
A GOOD VEGETABLE SoUP.-Wash well and adding
fresh water, soak four ounces of dried beans over
| night. In the morning drain them, add quart of
cold water, cook gently for two hours In a covered
saucepan Chop enough celery and onions cut
small 10 I'LL half-pint measure Boil with the beans
until all are pulpy enough TO be passed through
| sieve. Soak a tablespoonful of fine sage for an
hour In cold water and add it to the strained SOUP
returning ii to the fire with some chopped parsley
and thyme. This is the time TO put In the salt
anu pepper That are required for seasoning: stir
| wen and cook for twenty minutes longer. II you
put the salt in with the beans any earlier it win
harden them. Use wooden spoon for stirring
| MUTTON BRoTH.-Take three pounds OF neck Of
mutton. Cut the meat into twO-inch dice: break
| the bones, put both into saucepan with three
quarts OF cold water, and bring it slowly to boil
skimning it carefully until clear. Meantime pick
over and wash quarter Of pound OF pearl barley
and lay 1t In hot water. Peel carrot and tut.
| nip, and cut them into half-inch dice: peel an
onion and stick 1t with ten cloves and make the
usual bouquet. When the soup is quite clear sea-
son t with tablespoonful OF salt and quarter OF
vegetables and boil it slowly and steadiIy for
three hours, or until the barley is soft Take out
| the bones and the bouquet and serve the meat
/ vegetables and barley in the soup tureen
| STEwED POTATOES (FRENCHl.-After WASHING sly
! large potatoes drain them, and, without removing
| their skins, simmer them in q saucepan with
enough water to cover them; when they are about
hal1 cooked, take them OUT peel them and allow
| them TO stand until they become nearly cold
! Put an ounce OF butter into saucepan on the
fire, and when 1t mets mix it smoothly with half
ounce OF hour, and then add gradually three
quarters OF pint OF stock (Which should be boil
| ing hot. also tablespoonful of chopped parsley
two onions minced), and pepper and salt. Now
simmer the sauce gently until the onions become
soft, then put in the potatoes, cut crosswise in
slices half an inch thick, and let all simmer gently
Ior IRON a0 10 10 minutes, or until the potatoes
not Dish with the sauce poured over them.
| COLD BEEF BRoILED, WITH PoACHED EGGs.-Take
some cold roast beef (Which should be underdone
for this purpose and cut OF the number OF slices
you need OF even thickness; place them between
double wire broiler and brOil them over a clear
bright lire until deicately Drowned on both sides
Lay them On q hot dish before the fire while Won
| proceed TO pOach the eggs. Half MI a stewnan
with BOILING water and set 1t the fire. break the
eggs separately In cup and when the water hollis
remove the pan from the fire and gently slim the
egg in from the cup. Then let them stand until
| the white is set; then return the pan to the fire
| and allow 1t to remain until the water boiis and
then the eggs are done enough. Place one of these
on each OF the broiled slices and serve at once
GOOD COTTAGE PUDDING-Beat half Gun sugar
and quarter cup butter well together then add the
yelks OF two eggs well beaten, then cup OF milk.
| afterwards two and half cups of flour with two
| teaSpOOniufS or baking powder sifted in it, and
lastly The whites OF the eggs beaten to stiff frOth
Now beat the mixture together thOroughly-it can
hardly be beaten too much--put it into n bread
| when done, turn 1t out and serve hot With either
q lemon sauce or "a sauce made In the fOllOwino
manner: Beat well together one cup sugar. omar
ter cup butter, one teaSpOOnful flour and one EGG
put them into saucepan, add Gun OF boiIi,o
water and let simmer for ten minutes: when reo rS
to serve stir In a wineglaSsIul OF sherry or Ma.
deira.
LEMON SAUCE For PUDDNGS.-Peel the rind of 9
large lemon carefully SO as not to cut into thf
under white skin, and put 1t into a bowl q,
tumbler, together with the strained tufce Pom,
over IL the mixture OF Gill of sherry wine anT
ri n na1,N,